Toma di Gressoney is a raw-milk cheese from the Lys Valley, governed by a municipal production specification for its registered mark.
Toma di Gressoney links the milk of the Lys Valley to cheese matured on wooden boards.
The municipality’s technical specification describes milk from the valley’s herds and a cheese matured in cellars and crotte. Its method begins with partially skimmed milk and ends with wheels whose small eyes and pale straw-coloured paste vary with the animals’ feed and the season.
The municipal specification describes skimming the milk, with the option of adding whole milk from the latest milking. The coagulated curd is broken to rice-grain size, heated and placed in molds. Pressing is optional and light when used. Dry salting or brining precedes maturation on wooden boards in suitable cellars.
The specification places milk production from Pont-Saint-Martin to Gressoney-La-Trinité. It allows defined exceptions for cheesemaking in Donnas and authorized maturation elsewhere in Valle d’Aosta.
Aosta ValleyAsk the cheesemonger about the maturity of the wheel you are buying. The municipal specification describes a cylindrical cheese with small to medium-small eyes and a pale yellow to straw-coloured paste, with differences linked to feed and season. Its named production area follows the Lys Valley.
No. The municipal specification says pressing is not always used and is light when it is used.
The municipal specification allows small additions of goat’s or sheep’s milk to the raw cow’s milk.
The municipal specification identifies the municipalities of the Lys Valley, from Pont-Saint-Martin to Gressoney-La-Trinité.
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